Even though we are starting to see light at the end of the long, cold winter tunnel, in my opinion, a good chili recipe can be eaten any time of year! Especially my FAVORITE type of chili! I have tried several different recipes for White Chicken Chili, from a simple “dump it all in” crockpot version with black beans to a very complicated recipe with several different chili peppers and beans. They were all fine but when I saw this recipe being made on a local talk show, it struck me as the perfect compromise. This simple but flavorful recipe uses rotisserie chicken, three kinds of peppers, and corn for tons of flavor.
I made the recipe with a few adaptations and it has become a family favorite! Great when feeding a crowd!
White Chicken Chili Soup
Ingredients
- (2) 32 oz boxes chicken broth
- (2) 16 oz cans cannellini beans
- (2) 4 oz cans diced green chilies
- 28 oz can green enchilada sauce
- (2) 15 oz cans corn
- 1 small red pepper, diced
- 1 small yellow pepper, diced
- 1 small green pepper, diced
- 2 cups chopped carrots
- 1 cup diced white onion
- 4 cups cooked shredded chicken (to save time use a rotisserie chicken)
- 1 tablespoon dried cumin
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- salt and pepper to taste
- Optional toppings: scallions, cilantro, tortilla strips, sour cream, pepper jack cheese etc.
Directions
Add all ingredients, except the toppings, to a slow cooker or large pot.
If you’re making the soup in a crockpot, cook on low for 6-8 hours. If you’re making the soup on the stove, bring the large pot to a boil. Then turn down the heat and simmer for 1 hour.
Serve hot and top with scallions, cilantro, tortilla strips, sour cream, and pepper jack cheese.
This recipe makes a very mild chili, but if you like a little more heat, you can add a pinch of cayenne or red pepper flakes, or just add some hot sauce when it’s time to eat. If you like a little more creaminess…make a quick white sauce thickened with flour (or cornstarch) and whisk that into the chili toward the end of cooking.
Makes delicious leftovers and freezes beautifully. So go ahead, make a big batch and have it ready whenever you need some comfort in a bowl. 🙂
Do you have a favorite white chicken chili recipe?
WHITE CHICKEN CHILI SOUP
Ingredients
- 2 32 oz Chicken broth
- 2 16 oz Cannellini beans
- 2 4 oz Green chilies diced
- 28 oz Green enchilada sauce
- 2 15 oz Corn
- 1 Red pepper diced
- 1 Yellow pepper diced
- 1 Green pepper diced
- 2 cups Carrots chopped
- 1 cup White onion diced
- 4 cups Chicken cooked shredded
- 1 tablespoon dried cumin
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- salt and pepper to taste
- Optional toppings: scallions cilantro tortilla strips, sour cream, pepper jack cheese etc.
Instructions
- Add all ingredients to a slow cooker or large pot.
- If you're making the soup in a crockpot, cook on low for 6-8 hours.
- If you're making the soup on the stove, bring the large pot to a boil. Then turn down the heat and simmer for 1 hour.
- Serve hot and top with scallions, cilantro, tortilla strips, sour cream, and pepper jack cheese
